Peanut Butter Cream Pound Cake
By Lyn McDaniel, Dale County
Prep Time: 20 mins Cook Time: 1 hr 15 mins Servings: 10
1/2 cup butter-flavored solid shortening
1 cup unsalted butter (2 sticks), softened
1 (8-ounce) package cream cheese, softened
1/2 cup crunchy peanut butter
3 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
2 teaspoons vanilla extract
3/4 cup sweetened condensed milk
1/2 cup peanut butter
3 tablespoons milk
In a large bowl, use a mixer to cream shortening, butter, cream cheese and peanut butter until smooth. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition.
In a small bowl, whisk the flour, baking powder and salt. Gradually add flour mixture to the creamed mixture, blending well. Add vanilla, and mix well.
Pour into a greased and floured 12-cup Bundt pan. Place in a cold oven. Bake at 325 F for 1 hour and 15 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to rest in the pan about 10 minutes before inverting onto a serving platter.
Make the glaze by mixing all ingredients together in a small bowl until smooth. Pour over warm cake.